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Clean recipe · vegrecipesofindia.com

Lauki Chana Dal

Lauki Chana Dal is a healthy North Indian curry made with bottle gourd (lauki) and bengal gram (chana dal). The dal is cooked until soft and simmered with onions, tomatoes, green chillies and spices. This recipe can be made in a stovetop pressure cooker, pan or Instant Pot. Serve warm with roti or paratha.

Original recipe: vegrecipesofindia.com

Yield:
2 servings
Prep:
30 min
Cook:
20 min
Total:
50 min
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Lauki Chana Dal

Ingredients

  1. 1.5 to 2 cups chopped lauki ((bottlegourd))
  2. ¼ cup chana dal ((split and husked bengal gram or split chickpea))
  3. 1 medium onion, (finely chopped)
  4. 2 medium tomatoes, (finely chopped)
  5. 1 green chili, (chopped)
  6. 1 inch ginger, (finely chopped)
  7. ½ or ¾ teaspoon cumin seeds
  8. ¼ teaspoon turmeric powder
  9. ¼ teaspoon red chili powder
  10. ½ teaspoon punjabi garam masala (or regular garam masala)
  11. 1 pinch asafoetida ((hing) - optional)
  12. ½ to ¾ cup water for pressure cooking
  13. 1.5 to 2 tablespoon oil (or ghee)
  14. 1 to 1.5 tablespoon chopped coriander leaves
  15. salt as required

Instructions

  1. Soaking chana dal

    Rinse the chana dal in fresh water a couple of times. Then soak the chana dal for atleast 30 minutes to 45 minutes.
  2. Drain water from the chana dal and keep aside.

  3. Making lauki chana dal

    Heat oil in a stovetop pressure cooker. Crackle the cumin first.
  4. Add the onions and saute stirring often till they become translucent.
  5. Add the ginger and green chilies and saute for 10 to 15 seconds.
  6. Now add the tomatoes and all the dry spice powders. Saute till the tomatoes soften. Keep on stirring.
  7. The oil should start releasing from the onion-tomato masala.
  8. Now add the chana dal and stir. Add the chopped lauki (bottle gourd) and salt as required. Pour water and stir.
  9. Cover with the lid and pressure cook for about 4 to 5 whistles on a high heat.
  10. If there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids.
  11. This lauki chana dal gravy has a medium consistency.
  12. When the pressure drops on its own, then only remove the lid and stir the chopped coriander leaves.
  13. You can also garnish the curry with coriander leaves. Serve lauki chana dal hot with phulkas or rotis.